Pulpo a la Gallega

Cooking & Recipes | Spain

Cooking & Recipes | Spain

Traditional Spanish Pulpo a la Gallega with octopus, olive oil, paprika, and coarse salt
Nutrition information

% of daily allowance

Protein
8 oz
16 %
Fat
4 oz
6 %
Sugar
1 oz
2 %
Carbohydrates
8 oz
25 %

Pulpo a la Gallega Recipe – Traditional Spanish Octopus

Pulpo a la Gallega, or Galician-style octopus, is a traditional Spanish dish known for its tender octopus and simple yet flavorful preparation. This recipe features octopus cooked to perfection and seasoned with olive oil, paprika, and coarse salt. Perfect for a tapas spread or a light meal, discover how to make authentic Pulpo a la Gallega with our step-by-step instructions.

Prep Time: 15 mins
Cooking Time: 65 mins
Total: 80 minutes (excluding freezing and defrosting) mins

Ingredients

  • 1 whole octopus (about 2-2.5 lbs or 32-40 oz)
  • 4-5 large potatoes
  • 2 bay leaves
  • Coarse sea salt, to taste
  • 1 tablespoon sweet Spanish paprika (Pimentón dulce)
  • 1 tablespoon hot Spanish paprika (Pimentón picante) – optional for added heat
  • 4 tablespoons extra virgin olive oil
  • Fresh parsley, chopped for garnish

Instruction:

  1. Preparation of Octopus: Freeze the octopus for 48 hours to tenderize, then defrost in the refrigerator. This breaks down the fibers and ensures tenderness when cooked.
  2. In a large pot, bring water to a boil with the bay leaves.
  3. Dip the octopus tentacles into the boiling water three times, holding for a couple of seconds each time. This “shocks” the octopus and curls the tentacles.
  4. Place the whole octopus in the pot, reduce heat, and simmer for about 45 minutes or until tender.
  5. Remove the octopus and let it cool.
  6. Slice the tentacles into 1/2-inch pieces.
  7. Potatoes: While the octopus is cooling, peel and slice the potatoes into 1/2-inch rounds. Boil in salted water until fork-tender, about 15-20 minutes.
  8. Assembling: Lay the potato slices on a plate, followed by the octopus slices.
  9. Drizzle with olive oil, and sprinkle generously with sea salt and paprika.
  10. Garnish with fresh parsley.

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